Chinese Sweet and Sour Chicken

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 218.0
  • Total Fat: 1.4 g
  • Cholesterol: 73.3 mg
  • Sodium: 761.6 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 1.2 g
  • Protein: 31.2 g

View full nutritional breakdown of Chinese Sweet and Sour Chicken calories by ingredient

Number of Servings: 6


    • 2 tsp cornstarch
    • 1/4 tsp salt, divided
    • 2 lb boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
    • 1 can (8 to 10 oz) pineapple chunks in juice (reserve the juice)
    • 1 tsp fresh grated ginger
    • 1/2 cup white vinegar
    • 1/2 cup ketchup
    • 2-3 tbsp brown sugar
    • 1 red bell pepper, seeded and cut into 1-inch chunks
    • 1 green bell pepper, seeded and cut into 1-inch chunks
    • 1 onion, cut into 1-inch chunks


Whisk together 1/2 cup of the reserved pineapple juice, ginger, vinegar, ketchup, brown sugar, and salt.

Set a wok or large sauté pan over high heat. When a bead of water instantly sizzles and evaporates, spray with cooking spray. Add the bell pepper chunks and cook for 2 minutes. Remove from the pan onto a plate.

Return the pan to the stove on high heat. Add the chicken to the pan, spreading it out in one layer. Let the chicken fry, untouched, for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken will still be pinkish in the middle.

Add the cooked bell peppers, pineapple chunks, and pineapple juice mixture to the pan. Let simmer for about 2 minutes until the chicken is cooked through. Combine cornstarch with a small amount of water and mix. Add to pan to thicken sauce. Remove from heat. Let the chicken rest for a few minutes till the sauce thickens.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MILLIEBEAN.